Hairy Bikers Slow Cooker Pheasant Casserole Recipe

This Hairy Bikers Slow Cooker Pheasant Casserole Recipe is a tender and savory recipe, which is made with pheasant and dry cider. It’s a great choice for a special occasion, ready in about 8 hours and 15 minutes.

Hairy Bikers Slow Cooker Pheasant Casserole Recipe Ingredients

• 2 large oven-ready pheasants, each cut into four portions
• 2 Tbsp. plain flour, plus extra to dust
• 50 g butter
• 4 rindless streaky bacon rashers, halved
• 2 onions, chopped
• 2 celery sticks, chopped
• 1 Tbsp. dried juniper berries, lightly crushed
• 2.5 cm piece fresh root ginger, peeled and finely chopped
• 150 ml hot pheasant or chicken stock
• 350 ml dry cider
• 150 ml double cream
• 4 crisp eating apples, such as Granny Smith
• 1 Tbsp. lemon juice
• Handful parsley, roughly chopped (optional)

How To Make Hairy Bikers Slow Cooker Pheasant Casserole

1. Brown the Pheasant: Season the pheasant portions with salt and pepper, then lightly dust with flour. Melt 40g of the butter in a large frying pan over high heat. Brown the pheasant in batches until deep golden on all sides, then transfer to the slow cooker pot.
2. Sauté Aromatics: In the same pan, fry the bacon for 4 minutes until golden. Reduce the heat to medium and add the onions, celery, crushed juniper berries, and ginger. Cook for 8-10 minutes until the vegetables have softened.
3. Create the Sauce: Stir the 2 tablespoons of flour into the vegetables and cook for 2 minutes. Gradually pour in the hot stock and the cider, stirring constantly and bringing it to a boil to thicken.
4. Slow Cook: Carefully pour the sauce mixture over the pheasant in the slow cooker. Season well, cover, and cook on LOW for 6-7 hours, until the pheasant is tender.
5. Finish the Sauce: Remove the cooked pheasant to a warm dish. Strain the cooking liquid through a sieve into a clean saucepan. Stir in the double cream, bring to a boil, and let it bubble for about 10 minutes until it becomes syrupy and has reduced.
6. Cook Apples and Serve: While the sauce reduces, quarter, core, and slice the apples, tossing them in lemon juice. Melt the remaining 10g of butter in a small pan and fry the apple wedges for 2-3 minutes until golden. Return the pheasant and fried apples to the reduced cream sauce, warm through, and check the seasoning. Garnish with parsley before serving.

Recipe Tips

• How do I prepare pheasant? Pheasant is a game bird. For this recipe, you’ll need two oven-ready birds. It’s easiest to ask your butcher to cut each one into four portions (2 breast portions, 2 leg portions) for you.
• Why do I have to brown the meat first? This step is crucial for developing a deep, rich flavor and golden color. Searing the meat before slow cooking makes a huge difference in the final taste of the casserole.
• What are juniper berries? They are a classic pairing for game meats, providing a slightly piney, peppery, and herbaceous flavor. Lightly crushing them before use helps to release their aromatic oils.
• Why strain the sauce? Straining the cooking liquid removes the cooked-down vegetables and aromatics. This step is key to creating the smooth, velvety, restaurant-quality cream sauce that finishes the dish.

What To Serve With Pheasant Casserole

This elegant and rich casserole pairs beautifully with simple, classic sides.

• Creamy mashed potatoes
• A crusty baguette to soak up the sauce
• Steamed green vegetables like kale or green beans
• A glass of crisp cider to complement the sauce

How To Store Pheasant Casserole

• Refrigerate: Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
• Freeze: While you can freeze it, be aware that cream-based sauces can sometimes split or change texture upon reheating. For best results, freeze the stew before adding the cream, then add the cream during the reheating process.

Pheasant Casserole Nutrition Facts

• Calories: 478 kcal
• Total Carbs: 12 g
• Total Fat: 28 g
• Saturated Fat: 16 g
• Protein: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Hairy Bikers Slow Cooker Pheasant Casserole Recipe

Author: Alex Saidani Cooking Method:European Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:7 hours Rest time: 15 minutesTotal time:7 hours 35 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:478 kcal Best Season:Available

Description

A sophisticated game casserole with tender pheasant and sweet apples, slow-cooked in a rich, creamy cider and juniper berry sauce.

Ingredients

• 2 large pheasants, portioned
• 50g butter
• 4 bacon rashers
• 2 onions & 2 celery sticks, chopped
• 1 Tbsp juniper berries & 2.5cm ginger
• 350ml dry cider & 150ml chicken stock
• 150ml double cream
• 4 crisp apples
• Flour, lemon juice, parsley

Instructions

1. Season and flour the pheasant pieces, then brown them in butter and place in the slow cooker.
2. In the same pan, fry bacon, then sauté onions, celery, juniper, and ginger.
3. Stir in flour, then gradually add the stock and cider to create a sauce. Pour over the pheasant.
4. Cover and cook on LOW for 6-7 hours until the pheasant is tender.
5. Remove pheasant. Strain the sauce into a pan, add cream, and reduce for 10 minutes until syrupy.
6. Sauté apple wedges in butter.
7. Return pheasant and apples to the finished sauce, warm through, and serve garnished with parsley.

Notes

• Ask your butcher to portion the pheasants for you to save time and effort.
• Browning the meat is an essential first step for developing a deep, rich flavor.
• Straining and reducing the sauce at the end is key to achieving a smooth, luxurious consistency.
• Serve with mashed potatoes to soak up the delicious, creamy sauce.